To get all these flavors together, we crossed county lines, state lines, and an ocean. The Bandera quail is from Bandera, Texas. We get our goat cheese from Dripping Springs in Hays County, and Hatch chilies from New Mexico are the best. Traditional oriental hoisin sauce takes an entirely new turn when mixed with Hudson's famous tomatillo white chocolate sauce (TWCS) - an incredibly rich green mole.

Fold egg roll wrappers around fillings. Follow the directions on the package. Brush last fold with egg wash to seal.

Deep fry in oil until golden brown. Do this in batches of 4 so the oil doesn't cool down. The egg rolls will float, so you will have to keep turning them to get even browning. It will probably take a couple of minutes to crisp the outside and heat the innards. If rolls have been refrigerated, increase cooking time to 3 -- 4 minutes.